Mirchi ka Salan is a popular Hyderabadi spicy curry made with chillies simmered in tangy, nutty gravy of peanuts, sesame seeds and coconut. Also known as Biryani Salan, it is traditionally served with as accompaniment for Biryani, but also pairs well with steamed rice, mild pulao and roti (any flatbread).
This dish is a staple in Hyderabadi cuisine prepared during feativals, special occasions, part of wedding menu especially with Hyderabadi Dum Biryani.
Check out my Gutti Vankaya Kura recipe and this Onion Raita recipe in this website.
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I always wanted to try Hyderabadi Salan. As soon as I hear salan, I can't help thinking about Salna that we make. After I made and tasted, I realised, they have totally different flavour profiles. I just loved how this bajji chilli tastes in this gravy with a juicy texture.
Mirchi ka salan is a phrase in Urdu, a language widely spoken in Hyderabad especially from where this dish originates. Mirchi means Chilli, Salan means curry or gravy. So Mirchi ka salan means Green chilli curry.
Ingredients
Here are the ingredients needed for Mirchi ka salan.
- Large green chilies - Bajji variety or Bhavnagiri chillies works best for this recipe
- Onion - Gives body to the gravy and natural sweet taste.
- Tamarind - Balances spice and adds a punch of tanginess
- Ginger garlic paste - Main flavour in the dish
- Red chilli powder - For spice
- Turmeric powder - Gives colour, for it's goodness
- Coriander seeds powder - For flavour
- Roasted cumin seeds powder - Imparts a unique earthy flavour
- Jaggery - Subtly tones the tanginess and spice
- Peanuts - Gives body, nutty flavour
- Sesame seeds - Main flavour in the gravy
- Coconut - Copra is added, use desiccated coconut. Adds volume as well as balances all the tastes
- Mustard seeds - For tempering
- Cumin seeds - Adds flavour, helps with digestion
- Fenugreek seeds - Though added small quantity, gives a great flavour
- Curry leaves - For flavour
- Oil
- Salt
Please see recipe card below for exact quantities.
Step by step pictures
Lets see how to make Biryani salan with step by step images.
Prep works:
Soak Tamarind firstly, in half cup hot water for 30 minutes and smash well with your fingertips to extract pulp. Cut the chillies diagonally and keep it ready.
- In a pan, firstly dry roast peanuts, then in medium flame, add sesame seeds. Roast until it is golden and aromatic.
- After that, add desicated coconut and roast until it turns golden, taking care not to burn it.
- Remove to cool down. Once cooled, place it in a mixie.
- Then grind it smoothly with water to a paste. Keep aside
- In the same pan, add 2 tablespoons of oil. Place the chillies on it.
- Cook in low flame without changing the colour much. Keep turning/ tossing to ensure even roasting. Remove and keep aside.
- After that, heat 2 tablespoons of oil and splutter mustard, followed by red chilli, fenugreek seeds, cumin seeds and curry leaves.
- Then add sliced onion and fry until soft and golden.
- After that, add ginger garlic paste and give it a fry in low heat.
- Then add all the spice powders - turmeric, red chilli powder, coriander seeds powder, roasted cumin seeds powder, salt and jaggery.
- Give it a quick mix, take care not to burn the spices. So keep the flame in low.
- After that, sauteed chilli.
- After that, add tamarind extract.
- Then add ground paste and adjust water (total 1 & ½ to 1 & ¾ cups). Mix well and bring to boil
- After that, add salt as needed and jaggery.
- Mix well and bring to boil.
- Simmer for 12 to 15 minutes or until oil floats on top. Stir twice in between.
- Switch off the flame once the gravy is homogenous and chilli is cooked.
Enjoy Mirchi ka salan with Dum Biryani or plain rice, bagara chawal, chapati.
Substitutions & Variations
- Chilli - Bajji chilli and Bhavnagiri chilli works for this, but any large variety green chilli like Padron peppers or Jalepeno pepper works too. If you do not want to use chilli, use Capsicum or Brinjal.
- Tamarind - You can use tomato too if you do not want tangy and a fan of mild taste.
- Onion - You can also make without onion. In that case, double the ingredients for grinding for base gravy.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
My Notes
- I added sliced onion. But if you want more smoother looking gravy, chopping it finely or after sauteeing, grinding along with peanut, sesame, coconut can help. We at home love onion sliced, so it's your personal preference.
- You can double the quantity of ingredients we roast and grind for a more thick and richer gravy. In particular if you are a big fan of nutty flavor in your curry.
Storage
Mirchi Ka Salan stays good for couple of days in fridge. Just add a splash of water while reheating.
Top Tip
The beauty of the gravy is the oil that floats on top. I used ¼ cup (4 tablespoons) of oil, yet I did not get the oily finish. If you want the look, you can add a teaspoon of Kashmiri chillies in oil on low heat, add to the top of the gravy. This will look exactly like how if you use more oil.
Other reason which can also be the reason for oil not floating on the top:
- Not boiling long enough/ cooking long enough.
Make sure to balance the tanginess with tamarind, otherwise the spiciness will be not balanced.
FAQ
The curry consists of Bajji chilli (Hot banana peppers), peanuts, sesame seeds, dry coconut, tamarind, Spice powders and Ginger garlic paste as main ingredients.
Recipe card
Mirchi ka Salan Recipe | Biryani Salan
Ingredients
- 4-6 Bajji Chilli
- 1 teaspoon Ginger garlic paste
- 2 tablespoon Oil
- 1 tablespoon Tamarind
- ¼ teaspoon Turmeric
- ¼ teaspoon Cumin seeds powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Jaggery
For Masala Paste
- 2 tablespoon Peanuts
- 1 tablespoon Sesame seeds white
- 2 tablespoon Dessicated coconut Copra used authentically
To temper
- ½ teaspoon Mustard
- 2 Dry red chillies
- ⅛ teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
Instructions
- Soak Tamarind firstly, in half cup hot water for 30 minutes and smash well with your fingertips to extract pulp. Cut the chillies diagonally and keep it ready.
- In a pan, firstly dry roast peanuts, then in medium flame, add sesame seeds. Roast until it is golden and aromatic.
- After that, add desicated coconut and roast until it turns golden, taking care not to burn it.
- Remove to cool down. Once cooled, place it in a mixie.
- Then grind it smoothly with water to a paste. Keep aside
- In the same pan, add 2 tablespoons of oil. Place the chillies on it.
- Cook in low flame without changing the colour much. Keep turning/ tossing to ensure even roasting. Remove and keep aside.
- After that, heat 2 tablespoons of oil and splutter mustard, followed by red chilli, fenugreek seeds, cumin seeds and curry leaves.
- Then add sliced onion and fry until soft and golden.
- After that, add ginger garlic paste and give it a fry in low heat.
- Then add all the spice powders - turmeric, red chilli powder, coriander seeds powder, roasted cumin seeds powder, salt and jaggery.
- Give it a quick mix, take care not to burn the spices. So keep the flame in low.
- After that, sauteed chilli.
- After that, add tamarind extract.
- Then add ground paste and adjust water (total 1 & ½ to 1 & ¾ cups). Mix well and bring to boil
- After that, add salt as needed and jaggery.
- Mix well and bring to boil.
- Simmer for 12 to 15 minutes or until oil floats on top. Stir twice in between.
- Switch off the flame once the gravy is homogenous and chilli is cooked.
Video
Notes
- I added sliced onion. But if you want more smoother looking gravy, chopping it finely or after sauteeing, grinding along with peanut, sesame, coconut can help. We at home love onion sliced, so it's your personal preference.
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